Robin Leach's Mediterranean Eggplant Pie

Directions

Preheat the oven to 400~.

Lightly butter a 2¾ qt deep baking dish that is 8 to 9 inch in diameter.

Season the eggplant with salt and pepper; set side.

In a large skillet, heat the oil over medium heat.

Add the onions and cook for 10 to 15 minutes, or until the onions are softened but not browned.

Set aside.

Place the spinach in a large saucepan. Cover and cook over high heat for 3 to 5 minutes, or until the spinach is wilted.

Squeeze as much moisture as you can out of the spinach.

Arrange half of the eggplant in the bottom of the prepared dish.

Top with layers of the onions, spinach, tomatoes and pesto sauce.

Repeat the layers with the remaining ingredients, ending with the pesto sauce.

Roll out the pastry on a lightly floured surface until it is about ¼ inch thick and large enough to cover the top of the casserole.

Place it on top of the casserole. If you like, you can form a raised edge around the pastry or decorate the top.

Bake for 50 to 60 minutes, or until golden brown and heated through.

Let stand for 15 minutes.

Serve the vegetables with a piece of the crust and top each serving with caviar.